Cara-Cara 'bout You
- 2 oz vodka
- .5 oz hibiscus liqueur
- .5 oz elderflower liqueur
- .75 oz fresh cara-cara orange juice
- .5 oz bitter citrus syrup*
- splash of blood orange, for color
in a cocktail shaker with ice, combine vodka, bitter orange syrup, hibiscus and elderflower liqueurs, and fresh orange juice. shake & strain into chilled martini glass. top with a splash of blood orange juice, for color.
serves 1
this drinks transitions well between seasons.
*for bitter citrus syrup, candy assorted citrus peels; remove peels, and reserve for another use. reduce the candying liquid until syrupy and deep yellow. the resulting syrup is bitter from the pith, but sweet from the sugar, resulting in a tangy sweetener.
this recipes works well in high volume for a crowd.
Boozy Lemonade I
- 2.5 oz vodka
- 2 oz fresh lemon juice
- .5 oz ginger liqueur
- fresh raspberries, for garnish
in a cocktail shaker with ice, combine vodka, ginger liqueur, and fresh lemon juice. shake & strain into a collins glass, over ice.
garnish with fresh raspberries.
serves 1
Strawberry-Rhubarb & Cardamom Smash
- 2 oz vodka (i like tito's)
- 3-4 fresh, plump strawberries
- .5 oz fresh lemon juice
- .5 oz cardamom & rhubarb infused simple syrup + a spoonful of rhubarb pulp*
muddle strawberries and lemon juice together in the bottom of the cocktail shaker. add rhubarb cardamom syrup, a spoonful of the rhubarb pulp, vodka, and ice. shake vigorously & pour (ice and all) into a highball glass.
garnish with strawberries.
serves 1
spicy and refreshing, with just a hint of sweetness.
*for the rhubarb cardamom syrup: wash rhubarb, and discard the leaves. the rhubarb should be bright red and tender. the tougher outer skin can be left on. cut into 1/2 inch chunks, set aside. in a small saucepan over medium heat, combine 1 cup water with 1 cup sugar. swirl to dissolve. using the side of a knife, slightly crush the cardamom pods, and add all seeds and pods to the sugar-water. add rhubarb. stir gently and allow to reduce until slightly syrupy, and very fragrant. the extra stewed cardamomy-rhubarb pulp can be reserved for other uses (it's delicious on toast..)
strawberries may be substituted for raspberries.
Boozy Lemonade II
- 2.5 oz vodka
- 2 oz fresh lemon juice
- .5 oz elderflower liqueur
- 1-2 oz sparkling pink lemonade
- fresh raspberries, for garnish
in a cocktail shaker with ice, combine vodka, elderflower liqueur, and fresh lemon juice. shake & strain into a collins glass, over ice. top with an ounce or two of sparkling pink lemonade for a little color and fizz.
garnish with fresh raspberries.
serves 1
Boozy Lemonade III
- 2 oz vodka
- 2 oz fresh lemon juice
- .5 oz ginger liqueur
- .5 oz ginger-thyme infused simple syrup*
- fresh raspberries and thyme, for garnish
in a cocktail shaker with ice, combine vodka, ginger liqueur, ginger-thyme syrup, and fresh lemon juice. shake & strain into a collins glass, over ice.
garnish with fresh raspberries and a few sprigs of fresh thyme.
serves 1
*for ginger-thyme syrup, add a few sprigs of thyme and 3-4 slices of fresh ginger to 1/2 cup of water. bring to a boil, and add 1 cup sugar. let simmer 2-3 minutes. when all sugar has fully dissolved, remove from heat. discard ginger bits and thyme sprigs.
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still thirsty?
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